Who needs a menu? An honest-to-goodness Japazilian chef from São Paulo has slapped down less than five tables and cooks up what's fresh. That means anything from an insanely portioned chicken yakisoba (feeds at least three) or cashew-nut pesto tagliatelle to fresh-caught tuna sushi and sashimi, which comes in twice a week. Options are limited; reservations prudent.
Eating here is about the pleasant vibe the chef cultivates, but the food is excellent, too.